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TEST KITCHEN APPROVED

Stone Fruit Pie

Name: Stone Fruit Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 2 cups fresh or frozen pitted tart cherries, thawed; 3 medium nectarines, chopped; 3 apricots, sliced; 2/3 cup sugar; 1 tablespoon cornstarch; 2 tablespoons plus 2 cups all-purpose flour, divided; 1/8 teaspoon ground cinnamon; 1 teaspoon salt; 3/4 cup plus 2 tablespoons cold butter, divided; 6 to 7 tablespoons ice water; 1 large egg yolk; 1 teaspoon water

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 30 min. Bake: 45 min. + cooling

By Taste Of Home Editorial Team

Recipe by Crystal Jo Bruns, Iliff, Colorado

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 04, 2023

You can use any type of stone fruit in this pie. I love combining white peaches with sour cherries! —Crystal Jo Bruns, Iliff, Colorado

TEST KITCHEN APPROVED

Stone Fruit Pie

3 Reviews Add your review

Yield:8 servings

Prep:30 min

Cook:45 min

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Ingredients

2 cups fresh or frozen pitted tart cherries, thawed
3 medium nectarines, chopped
3 apricots, sliced
2/3 cup sugar
1 tablespoon cornstarch
2 tablespoons plus 2 cups all-purpose flour, divided
1/8 teaspoon ground cinnamon
1 teaspoon salt
3/4 cup plus 2 tablespoons cold butter, divided
6 to 7 tablespoons ice water
1 large egg yolk
1 teaspoon water

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Directions

1
Preheat oven to 400°. In a small bowl, combine the cherries, nectarines, apricots, sugar, cornstarch, 2 tablespoons flour and cinnamon; set aside.

2
In another bowl, combine salt and remaining flour; cut in 3/4 cup butter until crumbly. Gradually add ice water, tossing with a fork until dough forms a ball. Divide dough into 2 portions so that 1 is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate; transfer crust to pie plate. Add filling; dot with remaining butter.
3
Roll out remaining dough; make a lattice crust. Trim, seal and flute edge. In a small bowl, whisk egg yolk and water; brush over lattice top.
4
Bake 45-50 minutes or until filling is bubbly and crust is golden brown. Cover edge with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.